Ok. I love to cook. and I love to bake. And most of my friends say I am pretty good at both. Alot of people say you can't do both. But you know, I'm type A, so I have to do both. It's in my blood.
I love to make up recipes as I go along. Or, I'll print out five or six versions of recipes from the web and then pick and choose the ingredients I like from each. And yes, I even do that in baking, ( as long as the basic chemical balances are there).
Anybody can cook. When I met Jim he had three chicken dishes he could make. I taught him how to read a cookbook and now he's pretty good in the kitchen. But what makes a good dish a great dish? Usually some ingredient that makes the flavor pop- or some cooking technique that makes it all work. That little extra. Like my mother's tomato sauce. No matter how closely I followed her recipe, I could never get it to taste exactly the same. Until I realized that it was the type of wine she put in it.
This blog is dedicated to that. The secret ingredient that makes a good dish a great dish.
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